Wood, blades, and cheese—sounds odd, works perfectly. At Simonehoeve near Volendam, you get clogmaking with traditional tools and a guided Gouda cheese experience. It’s a very Dutch mix: hands-on craft, then food you can actually taste right away.

I love the way the workshop turns a plain block of wood into something you can hold up and take home. I also like the staff energy when they’re on their game—guides such as Ahmed (Ahry) and Fred bring clear explanations—plus the chance to taste multiple cheeses and sweets like stroopwafel and speculaas.

One possible drawback to keep in mind: the session is only 2 hours, so the pace can feel tight, especially if your tools aren’t cutting as smoothly as you’d expect or if the day runs faster than planned.

Key Things to Know Before You Go

• You make one wooden clog per person and take it home (how polished it looks depends on your carving speed and comfort).
• The focus isn’t painting clogs—the carving and shaping are the main event, while decoration is built around accessories like a beer opener.
• Cheese making is front and center after clog work, with a guided look at how milk becomes Gouda and how traditional slicers are used.
• Plan for tastings, not a full meal: Gouda and Edam are paired with Dutch biscuits like stroopwafel and speculaas plus wine.
• Expect a small-footprint tour: it’s compact, which is great for time, but you’ll want to arrive early.
• Language support is broad (Dutch, English, French, German, Italian, Spanish), so choose the language you’re most comfortable following.

Where Simonehoeve Is and How the Two-Hour Plan Actually Feels

Simonehoeve sits in North Holland at Wagenweg 2, 1145 PW Katwoude/Volendam, near the Volendam area. The venue is easy to spot because it’s close to a windmill—handy when you’re juggling time and your first Dutch bus stop.

From Amsterdam, take bus 316 from Amsterdam CS (IJzijde). Tickets can be bought at the station or from the bus driver, and the bus driver doesn’t take cash. You’ll get off at the stop called Hotel Volendam, then walk a couple of meters to the Cheesefarm and Clog Factory area.

This is a 2-hour experience, and that matters. You’re not wandering at your own speed like in a big museum. You’ll move from the clog workshop to the cheese factory and then to the shop, where tastings and purchases happen. Arriving between 9:00 AM and 3:00 PM is recommended, because that’s when the day’s flow tends to work best.

Also note: it’s not suitable for children under 16. If you’re traveling with teens, it can be fun and active; if you’re with younger kids, you’ll probably find it’s not built for them.

Starting With Poplar Wood: What You Do in the Clog Workshop

The workshop begins with a block of Dutch poplar wood. From there, you follow the classic steps: shape the outside with a big knife, then carve out the inside using a sharp spoon. This is not a “watch and wait” demo. You’ll work with hand tools designed for carving shoes the old-school way.

Expect one clog per person. That’s a big part of the value. You’re paying for the making, not only for the story. And when you’re done, you take your clog home. The finish quality can vary, since everyone has different comfort levels with carving tools and different amounts of patience in a short session.

Here’s a practical way to set your expectations. If you want something looking like a perfect Dutch display piece, that might be tough in a 2-hour window. But if you want a souvenir that’s clearly yours—wood shavings, a personal shape, proof you did the work—that’s exactly the kind of outcome this workshop aims for.

The workshop also includes a small bonus craft: you get a beer opener that you can decorate using engraving tools and colorful paint. This is a nice “easy win” for people who want a creative outlet even if their carving pace is slow. You also receive a plain bottle opener that you can optionally paint.

If you’re the type who loves tools and textures, you’ll likely enjoy the rhythm of the work—cut, shape, adjust, repeat. If you’re hoping for a lot of painting on the main clog, plan for the fact that decoration is more centered on the openers than on the shoe itself.

From Milk to Gouda: How the Cheese Tour Works After Clogmaking

After your hands are busy, the tour shifts gears to the cheese factory side. You’ll take a guided walk through the process of transforming milk into Dutch cheese—specifically Gouda. You’ll also hear about different cheese types and see traditional slicers used for cutting and serving.

This part is the “slow down and learn” section, compared with the carving. It’s not just a showroom. You’re being shown how the product moves from raw ingredient to finished cheese, then how it’s cut and handled.

A smart tip: since you just spent time carving, your brain may be tired. The cheese section rewards paying attention early, because the explanations build a simple picture of what makes Dutch cheese different. If you ask one question early—like what the slicers are designed to do—you’ll likely get more value out of the tour.

One more timing reality: the whole thing is only 2 hours. If your group is running behind on the workshop portion, the cheese stop can feel shorter than you imagined. That’s not a reason to skip it, but it is a reason to show up on time and be ready to start.

The Shop Tastings: Gouda, Edam, Stroopwafel, Speculaas, and Wine

The shop is where the experience turns into a food stop you’ll remember. You’ll get to taste cheeses such as Gouda and Edam, plus Dutch biscuits including stroopwafel and speculaas. There’s also Dutch fruit wine, and you’ll see plenty of souvenirs you can buy.

This is a good setup because you get the craft first, then the flavor. If you’re the type who likes context, the cheesemaking talk makes your tasting more meaningful. And if you’re simply hungry for classic Dutch snacks, you’ll leave knowing what to look for again later.

One note for your budget: souvenirs can add up quickly in the shop area. It’s normal for specialty items to cost more than supermarket prices. If you want to buy cheese to bring home, keep in mind that the tour doesn’t mention extra shipping or special packing—so think about how you’ll transport it.

Also, the tastings are the key included food experience here. You’re not promised a full meal. Wear that knowledge like a seatbelt. If you arrive starving, you might still enjoy the cheese, but you’ll feel the gaps more.

Price Check: Is $91 Worth It?

At $91 per person for a 2-hour workshop plus a cheese factory tour and tastings, this sits in the mid-to-higher category. You should judge it based on what you get to take home and what portion is truly hands-on.

Here’s the math that usually makes it feel worth it:

• You create a wooden clog you take home.
• You also get extra takeaway items: a decorated beer opener and a plain bottle opener you can optionally decorate.
• You get guided cheesemaking context and tastings of Dutch cheese and biscuits, plus wine.

So the value isn’t only the food. It’s the combination of craft + food + guided explanation in a compact time block near Volendam.

Where value can slip is expectation mismatch. If you’re expecting a clog that gets heavily painted as the main craft, you may feel disappointed. The big work is carving and shaping the shoe. Decoration is built around the openers.

Tool quality also matters. If your carving tools feel dull or hard to work with, your output may look less polished and the whole session can feel more stressful than it should. I’d rather be blunt than surprised: in a short workshop, tool performance strongly affects your final result.

Language, Pace, and Getting the Best Version of the Day

The tour is offered in multiple languages: Dutch, English, French, German, Italian, Spanish. That’s great if you want to follow the cheese explanations without guessing. It also helps you ask questions during both the clogmaking and the cheese portion.

The day’s pace is still the controlling factor. Two hours is short. Your best move is to arrive ready to start and to jump into the workshop rhythm quickly. Don’t spend the first few minutes figuring out what the tools do—learn fast, then focus on making chips, not perfect lines.

If you want to maximize your experience, ask one simple question early:

• For clogmaking: what part should you shape first to avoid a weird fit?
• For cheese: what does this slicer help with, and why is it shaped that way?

Guides can make a big difference. In particular, Ahmed (Ahry) is noted for giving precise explanations, and Fred is praised for putting effort into making the visit fun and understandable. That’s your signal that when staff communication is strong, you’ll feel more confident about the workshop and more engaged during the cheese stop.

Who This Clog and Cheese Workshop Fits Best

This is a strong fit if you’re:

• An adult or teen (it’s not suitable under 16) who enjoys hands-on crafts.
• A food lover who wants Gouda and Edam tastings paired with a real explanation of how cheese is made.
• Short on time and want a compact activity near the Volendam area that mixes Dutch tradition with practical takeaways.

It’s a weaker fit if you:

• Want a mainly painting-focused clog experience. The core activity is shaping and carving.
• Prefer slow, wander-at-your-own-pace sightseeing. This tour moves you along a tight schedule.
• Dislike tool work. You’ll be handling sharp tools, even if the workshop is guided.

If you’re traveling with a partner or friends, it can be a fun “compare your results” activity. Your clogs won’t look identical, and that’s part of the charm. You’re not buying a souvenir; you’re making one.

Should You Book Volendam: Clogmaking Workshop and Cheese Tour?

I’d book this if you want a Dutch day that’s more than just looking. It’s hands-on, you take something home made by your own hands, and you also get a cheese factory tour plus tastings that fit the theme.

Skip it or reconsider if your main goal is artwork in the form of painted clogs, or if you’re extremely focused on getting a near-perfect finish. The workshop is short, and the output depends on your comfort with carving tools and the pace on the day.

My practical advice before you book:

• Arrive early so you don’t feel rushed when it’s time to carve.
• If you care about decoration, check what you’ll be decorating. The openers are a clear, included focus.
• Go in with the idea that you’re learning the process, not producing museum-grade craftsmanship.

FAQ

How long is the Volendam clogmaking and cheese tour?

It lasts 2 hours.

Where is the meeting point?

You meet at Simonehoeve, Wagenweg 2, 1145 PW Katwoude/Volendam.

How do I get there from Amsterdam by public transport?

Take bus 316 from Amsterdam CS (IJzijde). Tickets can be bought at the station or from the bus driver, and the driver does not accept cash. Get off at Hotel Volendam, then walk a couple of meters to the Cheesefarm and Clog Factory near a windmill.

What do I take home from the workshop?

You take home your own handmade clog, plus a decorated clog to bring home. You also receive an opener that you can decorate during the workshop (a beer opener) and a plain bottle opener that you can optionally paint.

What food and drinks are included?

You’ll taste Dutch Gouda and Edam, plus Dutch biscuits such as stroopwafel and speculaas, and you’ll also have wine (and other biscuits/cheese shop items available for tasting).

Is transportation included?

No. Transportation is not included.

Is it suitable for children?

No. It is not suitable for children under 16.

What languages are offered?

The live tour guide is available in Dutch, English, French, German, Italian, and Spanish.

Is free cancellation available?

Yes. You can cancel up to 24 hours in advance for a full refund.

What should I plan for before starting the tour?

It’s recommended that you arrive between 9:00 AM and 3:00 PM so the schedule works smoothly.